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Sweet, Spicy, Easy

I love salmon. However, I tend to get into a bit of a rut with it. Left to my own devices, I will make salmon an Asian dish. And really, it pairs very well with soy or teriyaki sauce, wasabi, ginger, and any other number of ingredients associated with Asian cuisine. I'm not saying that's not an entirely understandable and delicious option. But, as someone who enjoys variety and exploring new flavors and methods in cooking, I get a little embarrassed when I end up in a culinary rut.

So the other night, when I was happy to be sautéing some lovely wild caught salmon fillets, I stopped myself from reaching for the soy sauce and looked at what else I had on hand. I'm so glad that I did. Now I've got a new sauce/glaze that I'm certain to use over and over again. What's more, it takes a minute or two to put together and it's so tasty, I used every bit I made. The bowl was clean before it ever saw the sink!

While I used this initially as a pan sauce for sautéed salmon, it's also equally at home with chicken and pork. Cut either into small strips and give them a bath in this fun sauce before serving the strips in corn or flour tortillas for a fun and different take on tacos. Glaze kabobs and serve them with additional sauce for dipping. Give baked pork chops a fiery-sweet glaze at your next backyard BBQ. The options are impressive. I even plan to use this as a finishing sauce for one of my favorite dishes involving chorizo and sautéed onions and eggplant. Serve it over rice and dinner is quick and delicious! Enjoy.